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Title / Monitor and coordinate production requirements for a shift in a quick service restaurant
Level / 3 / Credits / 25
Purpose / This unit standard is for people who carry out the shift supervisor role in a quick service restaurant.
People credited with this unit standard are able to: plan for shift production; monitor customer, production and service requirements for a shift; coordinate production requirements for a shift; and develop and monitor crew member’s skills for a shift in a quick service restaurant.
Classification / Hospitality > Food and Beverage Service
Available grade / Achieved
Explanatory notes
1Legislation and regulations to be complied with include but are not limited to –Food Act 2014, and Health and Safety at Work Act 2015.
2Definition
Establishment requirements – any policy, standard operating procedure, or agreed requirement that is made known to the candidate prior to assessment against this unit standard.
3This unit standard must be assessed in the workplace.
Outcomes and evidence requirements
Outcome 1
Plan for shift production in a quick service restaurant.
Evidence requirements
1.1Stock levels are checked prior to the start of the shift in accordance with establishment requirements.
1.2Shift goals and objectives are set in accordance with establishment requirements.
1.3Shift deployment is set in accordance with establishment requirements.
Rangemay include but is not limited to – staff positions, staff break times, uniform requirements, rosters to cover contingencies.
Outcome 2
Monitor customer, production, and service requirements for a shift in a quick service restaurant.
Evidence requirements
2.1Customer requirements are monitored in accordance with establishment requirements.
Rangecustomer requirements include but are not limited to – speed of service, customer flows, quality of service, customer satisfaction, product consistency.
2.2Production requirements are monitored in accordance with establishment requirements.
Rangeproduction requirements may include but are not limited to – product quality, product levels, food safety, company procedures, stock levels, cleanliness, goals and/or objectives, health and safety.
2.3Service requirements are monitored in accordance with establishment requirements.
Rangeservice requirements may include but are not limited to – workflow, monetary transactions, employee appearance, own appearance, restaurant appearance, targets.
Outcome 3
Coordinate production requirements for a shift in a quick service restaurant.
Evidence requirements
3.1Shift results are reviewed to ensure production requirements are being met in accordance with establishment requirements.
Rangemay include but is not limited to – sales, labour, waste, stock levels, speed of service.
3.2Any variances in production requirements are actioned in accordance with establishment requirements.
3.3Cash is managed in accordance with establishment requirements.
Rangemanagement may include but is not limited to – setting up floats at the beginning and end of shifts, topping up floats, depositing cash, removing excess cash.
3.4Workflow is coordinated and communicated to crew members in accordance with establishment requirements.
Rangemay include but is not limited to – giving instructions, assigning tasks, using appropriate language, time management.
3.5Any contingencies are actioned in accordance with establishment requirements.
Rangecontingencies may include but are not limited to – staff shortages, stock shortages, equipment breakdowns, emergencies.
3.6Stock count is completed at the end of each shift in accordance with establishment requirements.
Outcome 4
Develop and monitor crew members’ skills for a shift in a quick service restaurant.
Evidence requirements
4.1Coaching requirements are identified and planned in accordance with establishment requirements.
4.2Coaching schedule is set up and agreed with the individual in accordance with establishment requirements.
4.3Skill progress is monitored and recorded in accordance with establishment requirements.
Planned review date / 31 December 2018Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 23 January 2009 / 31 December 2016
Rollover and Revision / 2 / 19 November 2015 / 31 December 2017
Revision / 3 / 21 July 2016 / N/A
Consent and Moderation Requirements (CMR) reference / 0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the CMR. The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact ServiceIQ you wish to suggest changes to the content of this unit standard.
ServiceIQSSB Code 9068 / New Zealand Qualifications Authority 2014